Alam Singh Sarop Singh Chauhan has been named as the new Indian Chef at Bangkok Marriott Marquis Queen's Park, responsible for overseeing all Indian cuisine at the new hotel's main restaurant, Goji Kitchen. He will also be tasked with overseeing the hotel's often lavish Indian banquets.
An Indian national hailing from the city of Dehradun, in the northern state of Uttarakhand, Chef Alam has been cooking for almost 20 years, the last 12 of which have been spent with Marriott International. During this time he has been named as JW Marriott's "Chef of the Year" and as one of the 20 best chefs in Bangkok.
Guests at Goji Kitchen can look forward to a series of creative Indian menus, potentially including Chef Alam's signature dish, lamb shank rogan josh with yellow saffron rice.
Alfred Merkel has taken up the position of Executive Pastry Chef at Bangkok Marriott Marquis Queen's Park, tasked with conjuring up a wealth of sweet and savoury treats at the hotel's bakery and patisserie, Siam Tea Room.
A German national, Chef Alfred served his apprenticeship in a German traditional cake shop before becoming a master confectioner in Germany, France, USA, Thailand and Malaysia.
His impressive career has included spells working in Michelin-starred restaurants, with luxury hotel brands such as Mandarin Oriental and Kempinski, and even on a cruise ship. During his time at Siam Kempinski Bangkok he won the group's "Dessert of the Year" contest.
Guests at the Siam Tea Room can expect to discover an array of delicacies crafted by Chef Alfred's skilled hands, including his famous Bangkok Marriott Marquis Queen's Park Signature Cake.
Daniel Bucher has become Bangkok Marriott Marquis Queen's Park's new Senior Executive Sous Chef, responsible for catering at the hotel's extensive conference and banqueting facilities.
A German national hailing from the southern state of Bavaria, Chef Daniel grew up in the countryside, and this rural background is reflected in his cooking today. Chef Daniel believes that natural products and ingredients create the best dishes, and his time as an art student also gives him an eye for culinary style.
He received much media attention for a project called Pongion's Kitchen in Germany, and also won awards during his time as Chef de Cuisine at the Reflexions Restaurant. Chef Daniel specializes in creative cookery, including molecular and fusion cuisine, with French, Spanish and Italian influences.
Itthi Nitayaporn has been appointed as the new Executive Sous Chef at Bangkok Marriott Marquis Queen's Park.
Chef Itthi, as he is better known, is a former member of Thailand's national rugby team, but he decided to swap the pressure of the pitch for the heat of the kitchen when he moved to Paris to study at Le Cordon Bleu, the prestigious French culinary institute.
Having working at a Michelin-starred patisserie in Paris, he moved back to Bangkok and took up positions in the kitchens of two of Thailand's leading hotels - Grand Hyatt Erawan Bangkok and Lebua at State Tower, where he worked at the famous rooftop restaurant, Sirocco.
Chef Itthi later joined Marriott and worked on the pre-opening team of the Bangkok Marriott Hotel Sukhumvit, helping to develop the culinary concept at The District Grill Room and Bar, which was later awarded the title of "BKK Best Dining of the Year".
Michael Hogan, Bangkok Marriott Queen's Park Hotel's new Executive Chef, has been influenced by food his entire life.
Having spent his childhood cooking for his family in Queensland, Chef Michael learned his craft as a chef's assistant at a small restaurant just down the street from his home. Since then, his career has taken him to the kitchens of high-end hotels across Asia Pacific.
Chef Michael's passion for cooking is clear to see, and his creative talent is evidenced by the array of awards he has won, most recently as JW Marriott's global ‘Chef of the Year'.
In 2016 Chef Michael joined Bangkok Marriott Queen's Park Hotel's pre-opening team, and was tasked with developing the creative direction of the capital city's largest hotel. He has taken up the challenge with relish, and is now well on the way to positioning the hotel as one of Bangkok's foremost dining establishments.
"Growing up in Australia I started cooking after school for my family and friends. And this is still the greatest pleasure I get as a chef; being able to create dishes that bring people together and make them happy. That's what cooking should be about.
"It's also a great honor to take part once again in the Bangkok Chefs' Charity Gala Dinner this year. It's not every day that we're able give something back to society, so it's wonderful to be able to use my passion for food to help improve the lives of children in underprivileged communities.
"These occasions remind us all how fortunate we are. Food has a wonderful way of developing bonds and relationships; it is my mission is to put a smile on the faces of all our guests and diners at the Bangkok Marriott Queen's Park Hotel."
Oscar Pun has joined Bangkok Marriott Marquis Queen's Park as our new Chinese Executive Chef.
A native of Hong Kong, Chef Oscar has spent more than two decades perfecting the elegant art of Cantonese cookery, including spells in renowned five-star hotels and Michelin-starred restaurants.
A specialist in large banquets, Chef Oscar started out in large hotels and country clubs in his home city, overseeing fine dining restaurants, private dining rooms and lavish banquets.
In 1997 Chef Oscar's culinary career took an impressive turn, as he began what would become a 14-year spell with the Lei Garden Restaurant chain. This stage of his career saw Chef Oscar work in the kitchens of Michelin-starred restaurants in Beijing and Singapore.
In 2011 he transferred to the luxurious Kempinski Hotel in Beijing as Executive Chinese Chef, overseeing a 300-seat restaurant and extravagant banquets in the vast ballroom. Following spells at two other major hotels - Macau's City of Dreams and Beijing's Shangri-La Kerry Hotel - Chef Oscar has now arrived in Bangkok and is ready to delight diners with his impressive Chinese culinary creations.
Daniel Zhao is the Chinese Dim Sum Chef at Pagoda Chinese Restaurant, Bangkok Marriott Marquis Queen's Park's authentic Cantonese restaurant.
A native of Jiangsu, eastern China, Chef Daniel was inspired by the culinary arts from an early age. He embarked on his first job in a dim sum kitchen at the age of 19 and has never since looked back. Having discovered the exquisite art of Cantonese dim sum, Chef Daniel has perfected his art over the years at major international hotels in Shanghai, Chongqing, Wuhan and Xiamen. At the acclaimed Pudong Shangri-La hotel in Shanghai, he delighted diners with his perfect dim sum, while at the Marco Polo hotel in Xiamen he came second in a major cooking competition.
Having worked in such diverse destinations, Chef Daniel has now harnessed the techniques and flavors of many different regional dim sums, including Cantonese, Shanghai and Hong Kong. His signature dish is the exquisite "Wang Tiger" dim sum.
Happy, helpful and easy-going, Chef Daniel always keen to share his knowledge with guests. And however accomplished he becomes, Chef Daniel never stops practicing and inventing - always wanting to discover new skills or ideas.
Discover Chef Daniel's latest dim sum creations only at Pagoda.
Toshiyuki Okabe is the highly-skilled and experienced Chef de Cuisine at Bangkok Marriott Marquis Queen's Park, overseeing the Japanese dining experiences at multiple restaurants throughout the hotel.
A native of Japan's Saitama Prefecture, Chef Toshiyuki has more than two decades of experience in the Japanese culinary arts. His career had an impressive start in 1996, when Chef Toshiyuki joined Hotel Okura Tokyo - one of Japan's leading hotels.
After five years in this prestigious hotel, he moved on to advance his culinary career in a series of top Japanese restaurants including Takada Hattusyo, Kudan Issa An, Kaikagetsu, Takakuraya and Resorpia-Atami. During this formative period of his career, Chef Toshiyuki perfected the classical techniques of kaiseki, sushi, teppanyaki and soba noodle making.
In 2010, Chef Toshiyuki headed overseas to take care the Japanese F&B at a series of international five-star hotels. Following spells at the Grand Hyatt Mumbai, Four Seasons Mumbai and Cairo's Fairmont Heliopolis, he joined Marriott International in 2016, becoming the Japanese Chef at JW Marriott Mumbai Sahar. Leading the team of Japanese chefs at JW Café, the luxury hotel's 170-seat restaurant with show kitchens, he developed the hotel's Japanese menus and assisted with the pre-opening of the Japanese kitchen.
Now at Bangkok Marriott Marquis Queen's Park, Chef Toshiyuki is creating authentic, fresh and innovative Japanese cuisine for the entire hotel, including Soba Factory, the traditional Japanese noodle house, and Goji Kitchen + Bar, the international buffet restaurant.
Born in Korea and realized his dream for become Chef at an early age of 18.
I joined as a chef at Izakaya Japanese restaurant and later been graduated in culinary management from Switzerland. Over the years, I learned the skills from various restaurants around the world. I continue to follow my passion and refine my craft learning something new every day in the kitchen. I worked in many fine dining restaurants and hotel such as Zuma in Dubai, Intercontinental hotel Abu Dhabi and Akira Back in Jakarta. I also used to have cooking class during the Korean festival in Abu Dhabi in conjunction with Embassy of the Republic of Korea in UAE.
My inspiration come from restaurants that i dine at, my embarrassingly large library of cookbooks from years of collecting, notes from recipes research travels and my experience with different cuisines and local markets.